Lentil, Vegetable & Seaweed Stew

Do try this recipe, no quantities I’m afraid; it’s one of my ‘seat of my pants’ recipes. It tastes delicious and you can vary it enormously yourself.


Red onions (or leeks) cut smallish
Garlic chopped
Red pepper cut smallish
Aubergine cut smallish
Sea beet chopped
Few tomatoes cut up small (or tin)
Tomato puree
Dulse seaweed cut up small
Sea spaghetti snipped into very short pieces
Green/Puy lentils
Chicken/veg stock


Soak dulse briefly until soft then set aside.

Soak sea spaghetti until soft, then simmer for about 10 minutes.

Separately cook lentils in water (or chicken stock) until just al dente.

Fry some red onions (or leeks) in olive oil until cooked soft, then add garlic and cook for a few minutes more.

Add red pepper, aubergine, stir around for a few minutes then add rest of the ingredients including lentil water/ chicken stock and the tomato puree.

Put in oven or leave it on the hob for approx ½ hour or so.

Add sea-salt and black pepper to taste.

I also add beans sometimes (butter beans for example) or chicken or chorizo…but my favourite is all three together!!

Serves: ??? people